Batata Vada
Equipment
- Pan
- Bowl
- Kadhai
- Heavy-based Pan
- Slotted spoon
- Kitchen Paper
- Paper towels
Ingredients
- 500 g Potatoes (3 medium), unpeeled
- 6 tablespoons Vegetable oil
- 2 1/2 teaspoons Garlic Paste
- 2 1/2 teaspoons Ginger paste
- 1 1/2 teaspoons Green chilli paste
- Asafoetida Pinch of
- 3/4 teaspoon Turmeric ground
- 2 1/2 teaspoons Lemon juice
- 2 tablespoons Coriander (Cilantro) leaves chopped
- Vegetable oil for deep-frying
- Salt
For the batter
- 150 g Gram (Chickpea) flour (1 cup)
- 1 1/2 teaspoons Cumin ground
Instructions
- Cook the potatoes in a pan of boiling water for about 20 minutes, or until soft, then drain and allow to cool.
- When the potatoes are cool, peel off their skins, return to the pan and mash.
- Heat the oil in a pan, add the garlic paste and fry for about 2 minutes.
- Add the remaining ingredients except the oil for deep-frying and cook for another 2 minutes.
- Remove from the heat, mix in the mashed potatoes, then divide the mixture into 12 walnut-sized balls.
- Put the gram flour and cumin in a bowl and mix together, adding enough water to make a thin batter.
- Heat enough oil for deep-frying in a kadhai or deep, heavy-based pan to 180’C / 350”F, or until a cube of bread browns in 30 seconds.
- Dip the potato balls in the batter and carefully drop them into the hot oil.
- Deep-fry until golden brown, then remove with a slotted spoon and drain on kitchen paper (paper towels).
- You may need to cook the potato balls in batches.
Video
Nutrition
Serving: 12gSodium: 16mgCalcium: 15mgVitamin C: 9mgVitamin A: 14IUSugar: 2gFiber: 2gPotassium: 294mgCalories: 145kcalSaturated Fat: 6gFat: 8gProtein: 4gCarbohydrates: 15gIron: 1mg
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